Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
tablespoons creamy peanut butter
1
tablespoon butter, softened
1/2
cup powdered sugar
1/4
cup heavy whipping cream
3/4
cup semisweet chocolate chips
2
teaspoons finely chopped cocktail peanuts
Preparation
Heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cutter, cut out 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Prick dough inside each cup on bottom with fork 3 to 4 times.
Bake 7 to 9 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In small bowl, beat peanut butter, butter, powdered sugar and 1 tablespoon of the whipping cream with spoon until well blended. Spoon into 1-quart resealable food-storage plastic bag. Cut 1/4-inch opening from 1 corner of bag. Pipe 1 teaspoon into each cup.
In small microwavable bowl, microwave chocolate chips and remaining 3 tablespoons whipping cream uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Spoon 1 teaspoon chocolate mixture over peanut butter layer of each cup. Sprinkle tops with chopped peanuts. Refrigerate about 1 hour or until chocolate is set.
Store covered in refrigerator. Serve at room temperature.
